1 (7-8-inch) whole grain pizza dough
1 (6.5-ounce) jar sun dried tomato pesto
¾ cup shredded mozzarella
1 cup diced, cooked chicken breast
½ medium red onion, thinly sliced
½ cup well-drained artichoke hearts
½ cup well-drained and sliced pitted black olives
½ cup diced bell pepper (any color)
Recipe and photo courtesy of Mooney Farms [2].
Whole grain pizza crust is available in the refrigerated or frozen section of the grocery store. It’s perfect for a quick weeknight dinner. This recipe uses sun-dried tomato pesto instead of classic tomato sauce to add an extra bite.
Links
[1] https://wholegrainscouncil.org/grain/wheat
[2] https://bellasunluci.com/recipes/sun-dried-tomato-mediterranean-pizza